PL396794A1 - Method for producing ice cream cakes and ice cream cake - Google Patents

Method for producing ice cream cakes and ice cream cake

Info

Publication number
PL396794A1
PL396794A1 PL396794A PL39679411A PL396794A1 PL 396794 A1 PL396794 A1 PL 396794A1 PL 396794 A PL396794 A PL 396794A PL 39679411 A PL39679411 A PL 39679411A PL 396794 A1 PL396794 A1 PL 396794A1
Authority
PL
Poland
Prior art keywords
cake
ice
ice cream
cakes
rosette
Prior art date
Application number
PL396794A
Other languages
Polish (pl)
Other versions
PL219420B1 (en
Inventor
Irena Balcerzak
Małgorzata Witoń
Original Assignee
Ff Marka Wlasna Spólka Z Ograniczona Odpowiedzialnoscia
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ff Marka Wlasna Spólka Z Ograniczona Odpowiedzialnoscia filed Critical Ff Marka Wlasna Spólka Z Ograniczona Odpowiedzialnoscia
Priority to PL396794A priority Critical patent/PL219420B1/en
Publication of PL396794A1 publication Critical patent/PL396794A1/en
Publication of PL219420B1 publication Critical patent/PL219420B1/en

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  • Confectionery (AREA)

Abstract

Sposób, przedstawiony na rysunku, wytwarzania tortów lodowych, w którym z cukru, mleka w proszku, syropu glukozowego, plynnego tluszczu kokosowego, serwatki w proszku, stabilizatora i wody przygotowuje sie mieszanki lodowe, które poddaje sie kolejno procesom homogenizacji, pasteryzacji, chlodzenia, dojrzewania i wstepnego zamrozenia z napowietrzaniem, po czym formuje sie wstepnie zamrozone mieszanki do postaci tortu lodowego z zewnetrzna warstwa, która stanowia rozetkowe zdobienia, który nastepnie hartuje sie w tunelu hartowniczym i umieszcza w komorze chlodniczej. Przed hartowaniem tort lodowy przenosi sie do komory azotowej, w której na powierzchnie tortu lodowego natryskuje sie równomiernie ciekly azot w ilosci od 90 do 110 g na 1 l tortu do uzyskania temperatury nie wyzszej niz -17°C w calej objetosci zewnetrznej warstwy rozetkowych zdobien. Przedmiotem zgloszenia jest równiez tort lodowy.The method, shown in the figure, for the production of ice cakes, in which ice mixtures are prepared from sugar, milk powder, glucose syrup, liquid coconut fat, whey powder, stabilizer and water, which are subjected to the processes of homogenization, pasteurization, cooling, maturation and pre-freezing with aeration, after which pre-frozen mixtures are formed to form an ice cake with an external layer, which is a rosette decoration, which is then hardened in a quenching tunnel and placed in a cooling chamber. Before hardening, the ice cake is transferred to the nitrogen chamber, in which the ice cake is sprayed with liquid nitrogen evenly in an amount of 90 to 110 g per 1 l of cake until a temperature of not lower than -17 ° C in the entire volume of the outer layer of rosette decorations is obtained. The subject of the application is also an ice cake.

PL396794A 2011-10-27 2011-10-27 Method for producing ice cream cakes and ice cream cake PL219420B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL396794A PL219420B1 (en) 2011-10-27 2011-10-27 Method for producing ice cream cakes and ice cream cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL396794A PL219420B1 (en) 2011-10-27 2011-10-27 Method for producing ice cream cakes and ice cream cake

Publications (2)

Publication Number Publication Date
PL396794A1 true PL396794A1 (en) 2013-04-29
PL219420B1 PL219420B1 (en) 2015-04-30

Family

ID=48536465

Family Applications (1)

Application Number Title Priority Date Filing Date
PL396794A PL219420B1 (en) 2011-10-27 2011-10-27 Method for producing ice cream cakes and ice cream cake

Country Status (1)

Country Link
PL (1) PL219420B1 (en)

Also Published As

Publication number Publication date
PL219420B1 (en) 2015-04-30

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